Oven-Baked Sheet Pan Pancakes

Name: Oven-Baked Sheet Pan Pancakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups (375 g) all-purpose flour, spooned and leveled; 3 tbsp (38 g) granulated sugar; 4 tsp (16 g) baking powder, fresh, less than 6 months open; 1 tsp (6 g) fine salt; 2¼ cups (540 ml) whole milk, cool or room temperature; 3 whole (150 g) large eggs, cool or room temperature; 2 tsp (10 ml) pure vanilla extract; 4 tbsp (57 g) unsalted butter, melted and cooled for 5 minutes, for the batter; 2 tbsp (28 g) unsalted butter, melted, for greasing the pan; 1½ cups (225 g) fresh or frozen blueberries, frozen berries used straight from the freezer, not thawed (optional); ¾ cup (180 ml) pure maple syrup, warmed, plus more at the table

From the MyKitchenBank Kitchen

All the fluffy, golden, buttery-edged goodness of pancakes, baked in one pan in under 20 minutes. There's no flipping and no standing at the griddle, so it's an easy way to feed a crowd breakfast.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 12 squares (one 18×13-inch pan)

Jump to recipe ♡ Save

Ingredients

12 servings

For the pancakes
3 cups (375 g) all-purpose flour, spooned and leveled
3 tbsp (38 g) granulated sugar
4 tsp (16 g) baking powder, fresh, less than 6 months open
1 tsp (6 g) fine salt
2¼ cups (540 ml) whole milk, cool or room temperature
3 whole (150 g) large eggs, cool or room temperature
2 tsp (10 ml) pure vanilla extract
4 tbsp (57 g) unsalted butter, melted and cooled for 5 minutes, for the batter
2 tbsp (28 g) unsalted butter, melted, for greasing the pan
1½ cups (225 g) fresh or frozen blueberries, frozen berries used straight from the freezer, not thawed (optional)
To serve
¾ cup (180 ml) pure maple syrup, warmed, plus more at the table

Equipment (9)

18×13-inch (46×33 cm) rimmed half sheet pan
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula or offset spatula
Pastry brush
Microwave-safe bowl or small saucepan
Measuring cups and spoons
Toothpick or cake tester

Steps

Before you start

Preheat the oven to 425°F (220°C) with the rack in the center. It should be fully hot by the time the batter is rested.
Use a standard half sheet pan with a rim, 18×13 inches (46×33 cm). A flat cookie sheet will let the batter run off, and a smaller pan gives thick, doughy pancakes.
Measure the flour by spooning it into the cup and leveling it off, or use the gram weight. Packed flour makes dry, dense pancakes.
Let the eggs and milk sit out for 15 minutes while you prep so the melted butter doesn't clump when it hits them.

1
Heat oven, prep butterOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Put all 6 tablespoons (85 g) of butter, 4 tbsp for the batter and 2 tbsp for the pan, in a microwave-safe bowl or small saucepan.
- Melt in the microwave in 20-second bursts, or over low heat.
- Pour 2 tablespoons into a small dish for the pan and leave the remaining 4 tablespoons to cool.
+ Show details− Hide details
Ready when: Butter is fully melted and liquid, not sizzling.
Tip: Melt the butter in one go to save a dish, then divide it.
2
Grease the pan
- Use a pastry brush to coat the bottom and all four sides of the 18×13-inch (46×33 cm) sheet pan with the 2 tablespoons of melted pan butter.
- Pool a little extra in the corners so the edges brown and release cleanly.
+ Show details− Hide details
Ready when: Pan surface looks evenly glossy, with no dry patches.
Tip: Don't skip the sides. The batter climbs them as it rises and will stick if they're dry.
3
Whisk the dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder and salt for about 30 seconds so the baking powder is spread evenly with no clumps.
+ Show details− Hide details
Ready when: Mixture is a uniform pale white with no visible lumps.
4
Whisk the wet ingredients
- In a medium bowl, whisk the eggs until the yolks and whites are fully blended, about 20 seconds.
- Whisk in the milk and vanilla.
- Slowly stream in the 4 tablespoons of cooled melted butter while whisking constantly.
+ Show details− Hide details
Ready when: Liquid is smooth and uniform, with no streaks of egg or butter beads.
Tip: If the butter is still hot, it can scramble the eggs. It should feel only barely warm.
5
Mix and rest batter
- Pour the wet mixture into the dry ingredients.
- Stir with a rubber spatula in broad strokes for 15 to 20 seconds, just until no dry flour is visible.
- The batter should be thick and pourable, like a thick milkshake, with a few small lumps.
- Let it rest for 5 minutes so the flour hydrates and the baking powder starts working.
+ Show details− Hide details
Ready when: No dry flour pockets remain, and small bubbles appear on the surface after resting.
Tip: Overmixing makes the pancakes tough and rubbery. A few lumps are fine.
6
Pour and top
- Pour the batter into the center of the prepared pan.
- Use an offset or rubber spatula to nudge it into an even layer, all the way to the corners, about ½ inch (1.25 cm) thick.
- Scatter the blueberries evenly over the top if using, and press them in lightly with your fingertips.
+ Show details− Hide details
Ready when: Batter is level and reaches all four corners.
Tip: Tap the pan firmly on the counter twice to level the batter and release big air bubbles.
7
Bake until goldenOven 425°F / 220°C
- Bake on the center rack at 425°F (220°C) for 16 to 18 minutes.
- The pancake is done when the top is golden brown, the edges are deeper brown and pulling slightly from the pan, and the center springs back when pressed lightly.
- A toothpick in the center should come out clean, without wet batter, though blueberry juice may stain it.
- Rotate the pan front to back after 10 minutes if your oven browns unevenly.
+ Show details− Hide details
Ready when: Golden top, deeper brown edges, springy center, and the toothpick comes out clean (about 200°F/93°C inside).
Tip: Check at 16 minutes. An extra few minutes will dry out the pancakes.
8
Cool, cut, and serve
- Warm the maple syrup in the microwave for 20 to 30 seconds, or in a small saucepan over low heat, until steaming but not boiling.
- Let the pancake cool in the pan on a wire rack or trivet for 5 minutes so it sets and cuts cleanly.
- Cut into 12 squares (3 by 4) and serve with the warm maple syrup.
+ Show details− Hide details
Ready when: Squares hold their shape when lifted with a spatula.
Tip: Use a thin metal spatula to loosen the squares from the pan's bottom, then lift.

Good to know

Tips

Don't overmix. A few small lumps mean tender pancakes, and a smooth batter means chewy ones.
For crisper, fried-style edges, preheat the buttered pan in the oven for 3 minutes before pouring in the batter. Use oven mitts and pour carefully.
Add toppings such as berries or chocolate chips right after spreading the batter so they don't sink to the bottom.
Check your baking powder. If it doesn't fizz when a teaspoon is stirred into hot water, replace it, or the pancakes will be flat.

Make ahead

Whisk the dry ingredients together and store in a covered container at room temperature for up to 1 week. Mix the wet ingredients and keep them covered in the fridge for up to 12 hours. Combine, rest and bake straight from the fridge, adding about 1 minute to the bake time if the batter is very cold. Baked pancakes can also be made a day ahead and reheated.

Storage & reheating

Cool completely. Store squares in an airtight container for up to 1 day at room temperature or up to 4 days in the fridge. Freeze in a single layer on a tray until firm, then bag for up to 2 months. Reheat refrigerated squares in a 350°F (175°C) oven for 8 to 10 minutes, or microwave for 20 to 30 seconds. Reheat frozen squares from frozen in a 350°F (175°C) oven for 12 to 15 minutes, or toast them in a toaster.

Substitutions

whole milk → buttermilk, with the leavening changed to ½ tsp baking soda plus 2 tsp baking powder. Use 2¼ cups (540 ml) buttermilk. Reduce the baking powder from 4 tsp to 2 tsp (8 g) and add ½ tsp (3 g) baking soda, whisked into the dry ingredients. Do not use more soda or the pancakes will taste metallic. The result is tangier and extra tender.
whole milk → unsweetened soy or oat milk. Use the same amount. The pancakes will be slightly less rich.
fresh or frozen blueberries → mini chocolate chips, sliced banana or chopped strawberries. Use about 1 cup (170 g) of chips or 1½ cups (225 g) of fruit. Pat wet fruit dry first.
unsalted butter → neutral oil such as canola. Use 3 tbsp (45 ml) in the batter. You'll lose some buttery flavor.